Zucchini is one of the most affordable vegetables, it is easy to grow them, and you can do this year-round, in greenhouses. Unpretentious neither in appearance nor in taste, the green fruit could not go unnoticed, what kind of dishes and snacks from it were not invented! Well, canned food under the all-Union brand "Squash Caviar" is a classic of the genre.
However, not a single spawn. Sliced vegetables are perfectly softened when frying, magnificent rolls come out of them. Grated pulp is the basis for fritters, they make breading and even cutlets from it! Without their own persistent taste, zucchini, although considered the main ingredient, often find themselves in the role of the basis of snacks.
Well, and how not to be tempted to stuff such a convenient vegetable for these purposes? There really is a place where fantasies can take off - raw meat or vegetable stuffing, fried tomatoes, eggs, cheese, even fish!
Snacks from zucchini "Lick your fingers" - general principles of preparation
A lot of hot and cold appetizers are prepared from zucchini. The simplest, fried zucchini with garlic and mayonnaise sauce is by no means a masterpiece of culinary art. Zucchini does not have a sharp taste and specific smell, which allows you to combine a vegetable with almost any product. Using various types of heat treatment, with the most mundane products, they prepare such appetizers from zucchini that you’ll lick your fingers.
Each recipe for zucchini snacks has its own characteristics, and all of them are detailed in our recipes. General requirements apply only to vegetables. Any dish will be tasty only if the flesh of the zucchini is not loose, and the skin has not yet managed to get rusty. And therefore, choose young dense zucchini, with a glossy sheen of a peel that does not have wrinkles.
Appetizer from zucchini "Lick your fingers": a recipe for a roll with cheese and ham
Ingredients:
250 gr boiled ham;
small zucchini - 850 gr.;
flour - 170 gr.;
three eggs;
garlic;
100 gr. "Poshekhonsky" or "Kostroma" cheese;
vegetable, refined oil;
dill greens;
250 gr Cheese Philadelphia.
Cooking method:
After washing the zucchini, cut the stem and peel. Coarsely rub the pulp, add salt and let it stand for about five minutes. Juice released from the vegetable is well drained.
Beating eggs in a separate bowl, pour over the zucchini. A little pepper, add flour and finely rub hard cheese. Stir the vegetable mass until smooth, eliminating lumps.
We cover the roasting pan, approximately 37 × 32 cm in size, with parchment and pour the squash mass on it, level it. Make sure that its layer is the same everywhere.
Place the baking sheet in a hot oven, bake the roll base at 180 degrees for 25 minutes. We cool the cake on the baking sheet, separate from the paper only complete cooling.
Preparing the filling for the roll. Rub ham with a coarse grater, chop dill. We combine and add soft cheese, chop a couple of large cloves of garlic and put it here, mix thoroughly. If necessary, add.
We shift the vegetable cake onto the film spread on the table. On the edge of the larger side, lay out the filling and roll it up with a tight roll. We fix it by dragging it off with a film and send it to the refrigerator for an hour.
We serve a snack roll, cut into portions, a width of up to one and a half centimeters.
Appetizer from zucchini "Lick your fingers": mini rolls with garlic and tomatoes
Ingredients:
two small, young zucchini;
fleshy tomato;
two tablespoons of mayonnaise;
four tablespoons of flour;
garlic;
oil, lean:
fresh dill;
low-fat sour cream;
Cooking method:
After removing the edges of the zucchini, cut the flesh lengthwise into thin plates. We add and maintain a quarter of an hour.
Cooking the sauce. After mixing mayonnaise with sour cream, add chopped dill, a teaspoon of crushed fresh garlic, stir.
Rub the cheese into the sauce through a fine grater and mix well again so that the cheese chips disperse evenly.
After rinsing the tomato, cut it, removing the stem. Cut into thin slices.
Pour the flour into a wide plate. For moderate heating, set the pan and pour vegetable oil on the finger.
Having rolled the zucchini plates in flour, immediately lower them into the hot oil. Fry one and the other side. Do not fry, let the vegetable soften well, and immediately remove from the pan.
Lubricating the slices with cheese dressing, put a slice of tomato and wrap it in a roll.
"Barrels" - a simple snack of zucchini, lick your fingers
Ingredients:
young zucchini - 500 gr.;
two Bulgarian peppercorns;
corn oil;
three onion heads;
250 gr chicken fillet;
garlic;
120 grams of any mild cheese;
homemade mayonnaise without vinegar.
Cooking method:
For the dish, we select the youngest zucchini, in which there are practically no seeds, in addition, the flesh is the most tender.
We wash the zucchini, cut across, into barrels, at least 5 cm wide. With a teaspoon, select a piece of pulp, leave on the sides and bottom of the wall about 7 mm thick. This will produce cup-shaped blanks. We place them on a baking sheet and put them in a heated oven for a quarter of an hour.
While the zucchini is baked, we do the filling. We heat one and a half tablespoons of oil, dip finely chopped onions, sprinkle with a dessert spoon of crushed or grated garlic. Cook, stirring, until a bright blush is formed.
We cut the chicken one and a half centimeter cubes and send to the pan to the onion. After evaporating the meat juice, add slices of pepper. Stew the fillet with vegetables until tender, and slightly add salt.
We take out a baking sheet with baked zucchini from the oven, fill the notches with chicken filling. Grease the stuffed zucchini with mayonnaise and sprinkle with grated cheese.
We bring the "barrels" to readiness by placing them in the oven for another quarter of an hour. It is desirable that the cheese is not just melted, but grabbed a golden crust.
Appetizer from zucchini, lick your fingers: vegetable sticks "Crunch"
Ingredients:
peanuts - 50 gr.;
three zucchini;
flour - 100 gr.;
20 ml of frozen oil;
breadcrumbs - 100 gr.;
one egg;
100 ml of milk.
Cooking method:
We cut zucchini in long cubes, one centimeter thick. Spread in a bowl and, salt, mix well.
We break the nuts with a blender, to a fine crumb. The grinder is also suitable for these purposes.
Separately, beat the egg, pour in the milk, stir until smooth.
After squeezing the zucchini, fill them with egg mixture. After stirring, we express the liquid back into the bowl, interfere with the breadcrumbs and nut crumbs in it.
Sprinkle zucchini with flour, mix and dip into the mixture with breading.
We lay out strips of zucchini on a baking sheet covered with parchment, bake until golden brown, about 20 minutes.
Serve with ketchup or mayonnaise and garlic sauce.
Chaitney - a snack from zucchini, you’ll just lick your fingers
Ingredients:
two medium-sized zucchini;
one small carrot;
2 tablespoons of soybean concentrate;
two tomatoes;
garlic;
a spoon of honey;
three tablespoons of high quality oil.
Cooking method:
We cut the garlic into slices. Carrots, zucchini, onions - in small cubes. We put a deep frying pan on the fire, pour oil.
In the heated fat, dip the onion, stirring, fry until golden brown. Add the carrots and continue cooking, stirring occasionally.
When the carrots become soft, lower the zucchini to it, mix, add the tomatoes.
Add garlic, pour soy sauce and two tablespoons of vinegar. We spread honey, half a spoonful of salt and a little pepper, stir.
Cook the tea-houses under the lid on a small fire for exactly an hour.
Open the pan, set intense heating. Stirring regularly, quickly evaporate all the liquid.
Appetizer from zucchini "Lick your fingers": stewed vegetables with cheese balls
Ingredients:
two tomatoes;
a pound of low-fat cottage cheese;
garlic;
bulb;
vegetable oil, odorless;
"Russian" cheese, you can slightly dried - 200 grams;
breadcrumbs;
100 gr. flour;
one large zucchini;
Cooking method:
Rub the zucchini with a fine grater, just finely chop the garlic and onions. Dip the tomatoes with boiling water, remove the peel, rub coarsely.
After warming the oil, put the onion in it, a minute later the garlic, fry. Cook until onion slices lose their haze.
We spread the grated zucchini into the pan, stirring, simmer for five or six minutes.
Pour the tomatoes to the zucchini, cover with a lid and pinpoint ten minutes. Meanwhile, finely rub the cheese.
We combine the mashed cottage cheese with cheese chips, mix the eggs and flour there.
With moistened hands we fashion balls, no more plums, roll in breadcrumbs.
In a clean frying pan, pour 3 cm of oil, put on an intense fire. As soon as the haze begins to break from the surface, we lower the balls into the hot fat. Fry until a slight blush and cool. Do not put a lot at once, the balls should almost float in boiling fat. We catch ready-made on a disposable towel and let it cool well.
We shift the stewed zucchini into a plate, spread the cheese balls on top, arrange the dish with herbs.
Snacks from zucchini "Lick your fingers" - cooking tricks
Please note - vegetable marrow is watery. If, according to the recipe, the pulp needs to be grated, it needs to be allowed to stand for a while, and then the juice that has stood out is well-drained.
For stuffing, pick zucchini of small diameter, but not very thin either. Younger vegetables are preferable, their flesh is more tender and tastier.
If you need to fry the zucchini for an appetizer, roll the chunks of vegetable in flour, without which it is quite difficult to achieve a blush.
Caviar is not included in the basic recipes, but how without it! Choose from the barrels, as in the recipe in the article, the pulp, pass through a meat grinder and express moisture. Bake the barrels, and pass the pulp through a centrifugal juicer, leave the juice, but more important is the wet shavings. Heat the unrefined oil and fry the chopped onion until brown, remove and fry the zucchini shavings to the same extent. Return the onions back to the pan, pouring the warmed squash juice, simmer under the lid until noticeably softened. After half an hour, add high-quality tomato paste or evaporated juice to the vegetables. Bring to almost full condition, salt and pepper, transfer to vegetable barrels and warm for another quarter hour in the oven.
